7 Vegetables for Tuscan Pinzimonio w. Video

The name Pinzimonio is a combination of  pinzare (stapling,take with two fingers )and  matimonio(marriage )and refers to the custom of pinching the vegetables between the two fingers and marrying them in the olive oil sauce with salt and pepper. Therefore it is indicated the use of eating raw vegetables dipped in olive oil and salt ,possibly also pepper and vinegar, at the beginning or at the end of the meal.Watch the video, please, on Toscana Mia Youtube Channel

Pinzimonio is a very ancient use, already widespread in Renaissance banquets. At that time the fruit and vegetables, which enriched the serving trays for purely decorative purposes, began to be consumed dipped in the meat sauces that they had decorated.

In the nineteenth century, fresh vegetables became a real dish and the sauces  were replaced with olive oil.

In Tuscany  in pinzimonio we eat : artichokes, carrots, fennel, celery, radishes, leeks, spring onions etc.

4 Carrots                  2 Fennels               2 stalks of celery                   4 radishes               1 lemon
2 small artichokes      Extra Virgin Olive Oil           Salt and pepper                   red wine vinegar

Cut the vegetables into strips. 

Let fennels  and artichokes in water  with lemon juice until  served. 

Each diner  prepares his/her own dressing oil, pepper, salt and red wine vinegar  as  he/she likes.
Nowadays  it is also fashionable to use balsamic vinegar.
Then the diner dips the pieces of vegetables  in the dressing and eat.

Isn’t it simple?So easy and healthy.

Video on Toscana Mia Youtube Cooking School Channel.

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